06.08.2020
104
Recipe information
Cooking:
20 min.
Servings per container:
2
Complexity:
Easy
Calorie content:
51.51
Carbohydrates:
4.82
Fats:
2.19
Squirrels:
3.24
Water:
53.7

Ingredients

Title Value
1. Shrimp 8 PC.
2. Canned corn 1/2 B.
3. Cherry tomatoes 130 Column
4. Red onion 1/4 PC.
5. Lettuce 50 Column
6. Olive oil 1 art. l
7. Vegetable oil 1 art. l
8. Provencal herbs taste
9. Salt taste

Cooking

1. Stage

1. Stage Large shrimp clear of shell, tails can be left. Salt and season with Provencal herbs to taste. Fry in vegetable oil on each side for half a minute.

1. Stage. 1. Stage Large shrimp clear of shell, tails can be left. Salt and season with Provencal herbs to taste. Fry in vegetable oil on each side for half a minute.

2. Stage

2. Stage Step Finely chop the onion, and cut the cherry tomatoes in half or 4 parts.

1. Stage. 2. Stage Step Finely chop the onion, and cut the cherry tomatoes in half or 4 parts.

3. Stage

3.step Tear lettuce leaves and put in a salad bowl, add onions, tomatoes, canned corn and shrimp. Salt to taste and season with olive oil, optionally you can add a little lemon juice.

1. Stage. 3.step Tear lettuce leaves and put in a salad bowl, add onions, tomatoes, canned corn and shrimp. Salt to taste and season with olive oil, optionally you can add a little lemon juice.

4. Stage

4. Stage Salad is ready to serve.

1. Stage. 4. Stage Salad is ready to serve.

5. Stage

Bon Appetit!!!

6. Stage

Shrimp and corn salad is very light and fresh, making such a salad is very simple. It is perfect to diversify the dining table, as well as for the festive table. Small shrimps are also suitable for cooking, only then more will be needed. Take lettuce leaves of any variety that you like best.